Tortilla Soup With Undercover Veggies Recipe Foodcom

VEGETARIAN TORTILLA SOUP

Steps:

• Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
• Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

VEGETARIAN TORTILLA SOUP

Steps:

• In a soup pot, heat oil and add tortilla strips. Cook until slightly crisp, remove from oil, and set aside.
• In blender, place garlic, onion, and jalapeno. Chop. Put chopped garlic mixture in soup pot, add in slightly crisp tortillas, and simmer for 5 minutes. Add canned tomatoes and simmer for 15 minutes. Stir in cumin. Slowly pour in broth and simmer until reduced 1/3.
• Puree the soup extremely well until very smooth. Season to taste with salt and pepper. Serve with additional tortilla crisps, avocado, cheese, cilantro, and onion.

TORTILLA TOMATO SOUP

Steps:

• Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft.
• Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes.
• Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain.
• Pour back in pan and reheat.
• Serve with crispy tortilla strips, sliced avacado, grated cheese.

TORTILLA SOUP

Steps:

• Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs.
• Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve.
• In a large soup pot, heat the oil over medium-high heat and sear the chicken until just browned on both sides. Add the tortilla squares, and cook over low heat until they are slightly crisp. Stir in the chopped vegetable mixture and pasilla pepper and simmer just until the vegetables are coated with the oil. Do not brown.
• Add the tomatoes, tomato paste and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock and cook over low heat until the soup is reduced by 1/3 and the chicken breast is cooked through.
• Remove the chicken breast and set aside. When cool enough to handle, slice chicken into very thin strips. Meanwhile, puree the soup, in batches, in a blender* or food processor until smooth. At this point, the soup can be passed through the fine strainer if desired.
• Ladle the soup into soup bowls and garnish with tortillas, avocados, chicken, cheese, and cilantro.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

TORTILLA SOUP

Steps:

• 1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, chipotle, chili powder, and 2 teaspoons salt and cook until onion softens, about 5 minutes. Add chicken broth, bring to a boil, reduce heat to a simmer and cook uncovered, for 10 minutes. Add corn and cook for 5 minutes more.
• 2. Remove soup from heat and stir in tomato, chicken, cilantro, and lime juice. Divide tortilla chips among 4 warmed bowls, ladle soup on top, and serve. Serve with lime wedges, if desired.

VEGETARIAN TORTILLA SOUP

Steps:

• In 2-quart nonstick saucepan, heat 2 teaspoons oil over medium-high heat. Add tortilla strips; cook 30 to 60 seconds, stirring occasionally, until crisp and light golden brown. Remove from saucepan; drain on paper towels.
• In same saucepan, cook remaining 1 teaspoon oil and the onion over medium-high heat, stirring occasionally, until onion is tender.
• Stir in broth, water and tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 20 minutes.
• Stir in lime juice. Serve soup over tortilla strips; garnish with cilantro.

VEGETARIAN TORTILLA SOUP

Steps:

• Spray large nonstick saucepan with vegetable oil spray.
• Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
• Stir in tomato paste, cumin and chili powder.
• Add broth and 2 tablespoons cilantro; bring to boil.
• Reduce heat; cover and simmer until flavors blend, about 15 minutes.
• (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup.
• Cover; simmer until zucchini is tender, about 5 minutes.
• Season with salt and pepper.
• Ladle soup into bowls.
• Sprinkle with remaining 2 tablespoons cilantro.